Yield: 10-12 SERVINGS
Prep time: 20 MIN
Cook time: 20 MIN
Total time: 30 MIN
A chocolate tart like this Dark Chocolate Peanut Butter Tart With Peanut Butter Whipped Cream is a great wee recipe to have up your sleeve – it is super easy to prepare in advance, and always, always a crowd pleaser. You could leave out the peanut butter and hit it with a big dollop of whipped cream, or just leave it as is, and sprinkle a little salt over the top to have a plain chocolate tart to make it super fancy. The possibilities are endless.
FOR THE CHOCOLATE GRAHAM CRACKER CRUST:
2 sleeves (290g) graham crackers or similar biscuit
¼ cup (35g) cocoa powder
1 tsp vanilla bean paste
3 tbsp sugar
½ tsp salt
135g unsalted butter, melted
FOR THE DARK CHOCOLATE PEANUT BUTTER FILLING:
550g good quality dark chocolate
180g smooth peanut butter
40g unsalted butter, at room temperature
½ tsp salt
380g heavy cream
FOR THE PEANUT BUTTER WHIPPED CREAM:
½ cup (135g) smooth peanut butter
2 tbsp (25g) Granulated Sugar
½ cup (121g) heavy cream
½ tsp vanilla extract
TO MAKE THE CHOCOLATE GRAHAM CRACKER CRUST:
Preheat the oven to 350°F (180°C).
Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.
Evenly press the crust into a 9″ tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely.
TO MAKE DARK CHOCOLATE PEANUT BUTTER FILLING:
Place the chocolate, peanut butter, butter and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer – you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine. The mixture will look like it has split to begin with but keep whisking – it will come together and go glossy.
Pour the chocolate filling into the cooled crust. Place in the fridge for 1½ -2 hours, or until the filling has set completely.
TO MAKE PEANUT BUTTER WHIPPED CREAM:
In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Watch carefully to ensure you do not split the cream. Scrape down the bowl if necessary. Add the vanilla and mix to combine.
Transfer to a piping bag fitted with a french star tip. Pipe blobs of peanut buttercream over the surface of the tart.
Refrigerate until ready to serve. Cut with a slightly warmed knife. Store leftovers in an airtight container in the fridge.